STRAWBERRY ICE CREAM

http://stephenandnat.blogspot.com/2012/07/strawberries-cream-ice-cream.html


Strawberries & Cream Ice Cream
Ingredients
1½ c. heavy cream
1 c. whole milk
1 vanilla bean, scraped (didn't have)

¾ tsp. vanilla extract

pinch of salt
3 large egg yolks
¾ c. + 2 tbsp. granulated sugar
2 c. fresh strawberries, hulled and pureed

DIRECTIONS:

1. Combine pureed strawberries and 2 tbsp. of sugar in a bowl. Place in refrigerator until needed.

2. Slice the vanilla bean in half and scrape in to a medium saucepan. Add in vanilla extract, heavy cream, milk, salt, and sugar. Turn heat to medium and bring mixture to a very low simmer (just before it starts to boil and forms bubbles around the edge).

3. In a medium size mixing bowl, whisk egg yolks. While constantly whisking, slowly pour the heated milk mixture in to the egg mixture. Continue to pour milk while whisking. Pour the contents back to the pan and cook until mixture becomes thick and coats the back of a rubber spatula (it should also reach 170 degrees on a thermometer).

4. Remove immediately and pour through a mesh sieve into a large clean mixing bowl. Place the bowl over an ice bath to cool and then place in the refrigerator to chill thoroughly (approximately 25-30 minutes).
5. Pour mixture into ice cream maker according to the manufacturer's instructions. Churn for approximately 25-30 minutes. 

6. When ice cream has thickened, remove half of the ice cream from the machine and place in a freezer safe container. Pour in strawberries and continue to run machine until strawberries have blended. Pour into vanilla portion and swirl with a skewer or butter knife. Freeze for 4-6 hours before serving.

GRANDMA BROWN'S CUSTARD - PIE FILLING/CREAM PUFFS

GRANDMA BROWN'S CUSTARD - PIE FILLING/CREAM PUFFS

Danae Winder taught us how to make this in the made from scratch class. It is easier than I thought it would be. So yummy!

3 cups whole milk (2% or 1% works too)

1 can evaporated milk

---

4 egg yolks (if you are making this for cream puffs, save the egg whites to use)

1/2 cup cold milk

1 cup sugar

1/4 tsp salt

1/2 cup cornstarch

---

1 tsp vanilla

*Scald (not boiling just until you see steam) whole milk and canned milk over medium heat.

*Mix together in a small bowl: everything else except vanilla.

*Add slowly (very important) to scalded milk while constantly stirring with a wire whisk. Keep on stirring constantly on medium-high until it gets thick and starts to bubble.

*Remove from heat and stir in vanilla.

For coconut cream pie stir in 1-1 1/2 cup of coconut and pour into baked pie shells; top with whip (optional) and then with toasted coconut (cook already sweetened coconut at 325 for 12-15 minutes - unsweetened coconut put some powdered sugar in a ziplock add coconut and shake until covered). Cover and chill. Makes enough for 2 pies.

To avoid a skin on the pudding as it chills in a metal bowl, cover with a plastic wrap and put it directly on top of the pudding.

CREAM PUFFS
Need to double recipe if using all of Grandma Brown's pudding.

1 cup water

1/2 cup butter

1/4 tsp salt

1 T sugar

---

1 cup flour

---

4 eggs

*Bring water, butter, salt and sugar to a boil

*Turn off heat and add flour all at once

*Stir flour until it all comes together and forms a ball

*Pour dough into a bowl and let cool for 5-10 minutes, stirring occasionally

*Preheat oven to 425

*Add eggs one at a time, waiting for dough to become smooth after each egg (use Bosch with bread hook)

*Drop by rounded tablespoons (use big scoop - small ones make bite size) onto parchment paper or greased cookie sheet

*Bake at 425 for 10 minutes

*Drop temp to 350 and continue to bake for 20-30 min until golden brown and they sound hollow when tapped

*Let cool in oven with door opened

*Cut off tops and pull out any doughy center (if there is any) and fill with pudding or anything else your heart desires!

*Sprinkle with powdered sugar

Makes 12-16 puffs depending on size. Don't fill until you are ready to serve/eat them. They will get soggy if filled too soon.

If puffs become too soft overnight, place in a warm oven for 5 minutes.